Good food, the WA way | Leftover pasta salad

Made a mountain of pasta? Combine leftovers with fresh kitchen staples for a tasty, throw-together salad.

Serves 2 – 4


5 cups cooked pasta

Punnet of cherry tomatoes, halved

1 cup of feta, cubed

1 cup of kalamata olives

1 cup of basil leaves

1-2 tsp of olive oil

Lemon juice and sea salt to season


  1. Place the leftover pasta into a large serving bowl, drizzle over the olive oil and gently stir through to loosen and coat the pasta pieces.
  2. Mix in the tomatoes, feta, olives and basil leaves.
  3. Squeeze over some fresh lemon juice, season with sea salt and give it another gentle stir before serving.

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